Sentences with phrase «add them to sauces as»

I used shiitake in powder form adding to the sauce as seasoning, but turned out super delicious.

Add them to sauces as a gourmet thickener, or even use them in baked goods as a replacement for egg.

Tiny but mighty Nutiva Organic Chia Seeds are versatile for use in recipes both savory and sweet, including yogurt and oatmeal, or in smoothies; add them to sauces as a thickener and to muffins and cakes as an egg replacement.

You are most likely to run into trouble at restaurants, where wheat is commonly added to sauce as a way to increase its quantity at a low cost.

Not exact matches

● Add 2 to 4 tablespoons grated horseradish and 2 teaspoons lemon juice to 1 cup whole - berry cranberry sauce and use as a garnish for turkey or pork.

To use as a marinade, place the sauce in a sealable plastic bag and add fish or chicken.

The best advice is always test your sauces as you add herbs and spices so you can adjust to your own taste.

I didn't add much water, just the juices from the roasting tin, as I like soups to be thick, and realised that way it could also be used as a perfect sauce for pasta too.

Gradually add the water as the sauce blends to create exactly the right consistency for you.

Use our Tahitian Vanilla Beans to add delicious, delicate vanilla flavor to such cold dishes as refrigerated and frozen desserts, pastry creams, fruit pies and sauces, smoothies, shakes, puddings and custards.

If your just wanting to add heat to something this isn't the best option, but as far as a flavorful hot sauce, you don't get any better.

Add 2 tbsp freshly squeezed lemon juice to the pan sauce, or more to taste, as well as additional salt and pepper to taste if desired.

You can buy our sauces directly from us at www.nowtponcy.co.uk although it may be easier to speak with me on 07966 637620 as the website checkout is not working as well as I want it to as it does not always add the discount codes.

Make sure to reserve some pasta water as you will DEFINITELY need it to add to the cream sauce for chicken to make it less thick and more smooth:

I took the marinade and heated it up, added a bit of coconut sugar to sweeten and thicken it as a sauce.

I buy cranberries as long as I can find them at the grocery store, mostly to make cranberry sauce for topping yogurt, oatmeal (or my noatmeal), and toast, but also because I like to add fresh cranberries to baked goods to bump up the nutrition and for some seasonal flair.

Don't skimp on the sauce when serving this, it's not as filling as an alfredo so you don't need to cut back and it adds a bit more flavor if the pasta is dripping with sauce (plus you'll have extra sauce anyway)..

Will add a sauce infused bourbon flavor as it comes close to finish

Next time I would probably add more water as the sauce was a bit thick for my taste, and I might look for alternatives to all the oil to pull the points down.

If your pulp is mostly vegetable, such as with a spinach, kale or carrot juice, add it to your spaghetti sauce.

will probably add some agave to the remaining marinade and serve as sauce.

It didn't come as a surprise that when the tacos were finished and there was extra sauce in the fridge, I added it to whatever I could (including toast with avocado smeared on it — yum!).

Directions: Heavily salt a large pot of water and bring to a boil Add macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melAdd macaroni and cook as directed on package Melt butter and Velveeta Cheese together, stirring constantly Add sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melAdd sour cream to cheese mix with a wisk and keep warm — be careful to not let it burn to the pan Drain macaroni and return to pot Add cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melAdd cheese sauce to macaroni and mix well Gradually add 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is meladd 3/4 of the shredded cheese, mixing well Pour macaroni and cheese into a baking dish and top with 1/3 shredded cheese Bake at 350 until cheese on top is melted

I really REALLY had to doctor this up - added some Fish Sauce as well as a little bit of red pepper flakes.

Ingredients & directions for the rhubarb sauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it csauce: In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cSauce thickens as it cools.

Ingredients & directions for the whipped cream: Whip 4 C cream until very stiff / Gently stir in 1 C finely chopped cooked cherries, or add some of the rhubarb sauce as sweetener, or simply stir in 2 T superfine sugar / Refrigerate at least an hour or up to 5 hours before serving.

Soy sauce is fantastic with vegetable broth and add a dash of fresh ginger or ginger powder for an excellent ginger soup broth to toss with meats, serve as soup or saute with seafood!

In case your pantry is as poorly stocked as mine & you are wondering: I used just one can of beans (used slightly more pumpkin to make up lost volume), rice wine vinegar in place of sherry vinegar, white wine in place of dry sherry, no ham, no shallot (extra onion added), and tomato sauce instead of canned whole!

Preheat the oven to about 225 degrees F. Add the grits to the oven to warm them through as you prepare the shrimp and sauce.

Add cocoa powder, caramel sauce, and melted chocolate to the mixer and beat on low speed at first so as not to have cocoa powder all over you.

This can be used as marinate for meat, poultry and seafood or added to sauces.

If you want to use it as a soy sauce substitute, you may want to add a bit more salt to your dish to balance out the sweetness.

I like to add hot sauce to the mix as well.

Add extra Sriracha and butter to the sauce as desired.

The trick to reheating foods without drying it out (such as pasta with marinara sauce) is to add to a pot with a couple of tablespoons of water over low - medium heat for a few minutes.

If a marinade is to be used later for basting or as a sauce, make a larger batch and reserve a portion before adding the meat.

I'll be adding the sauce to my repertoire to go with other things as well.

Let me ask, as Im doing lots of kefir, water kefir, and your apple sauce recipe is again right up my alley, so I was curious once you add the water kefir to the apple sauce recipe, it essentially consumes all the sugars, making it safer for people with blood sugar issues, similiar to when you secondary ferment water kefir adding fruit juice, and it consumes the sugars still, or the organisms do.

Most often buffalo shrimp get dunked into the red hot sauce as soon as they are cooked, but we have added a drizzle instead — feel free to go the traditional route if your taste buds are stronger than ours!

To add extra flavor to the cream sauce, at the end of Step 3 stir in 1 tablespoon chopped fresh herbs, such as thyme, sage or parsleTo add extra flavor to the cream sauce, at the end of Step 3 stir in 1 tablespoon chopped fresh herbs, such as thyme, sage or parsleto the cream sauce, at the end of Step 3 stir in 1 tablespoon chopped fresh herbs, such as thyme, sage or parsley.

Feel free to add as much BBQ sauce as you want.

Condiments and spreads add that little kick to many dishes and, whether you're eating hummus as a dip for vegetables or blue cheese sauce on chicken wings, these additions have become essential accompaniments.

I've tweaked it the last few times slightly to fit my food restrictions (egg beaters for eggs, tamari for soy sauce, and cut the brown rice down to 1/3 cup and added a head of cauliflower «rice») but it was first making it as is that sold us on it.

Pasta with lentil and tomato sauce — I knew this recipe would be added to my meal plan as soon as I saw it — you can't beat a quick pasta dish.

I typically find the barbecue sauce to be sweet enough as is, so I typically omit the orange juice and replace it with half a cup of bourbon or whiskey, and I let the ribs marinade in it overnight, it really adds some nice depth of flavor to the meat.

Add pasta and toss to coat, adding more pasta cooking liquid as needed, until sauce blankets noodles completely.

To use this as a pizza dough, do we prebake and then add sauce etc. and bake again or can toppings be added to raw dough and all baked togetheTo use this as a pizza dough, do we prebake and then add sauce etc. and bake again or can toppings be added to raw dough and all baked togetheto raw dough and all baked together?

I made these this morning according to the recipe and they were good, but not as flavorful as I liked, so I made a second batch and added puréed pumpkin along with the apple sauce, some walnuts, raisins and apple pie spice and OMG!!!

Then after letting it sit for three weeks on the counter, skimming as necessary, I added a 6 month old mother on a lark and used the hand blender to create an emulsion, which I dried to a powder and sprinkled into the duck foot stock that eventually was incorporated into the meurette sauce in which I simmered, briefly, ris de veau.

added a little water to bottom, then simmered on stove for hours in a covered pan... then basting with juices from bottom of the pan periodically and adding water as necessary... the absolute best you have ever eaten... the salts from the artichoke mix with the sauce and the meat making a flavorful sauce, the meat absorbs this flavor as well... It is amazing!!